Deliciously innovative home cooking

Bong Sushi Rolls

Bong Sushi Rolls

Last Sunday, I did a workshop at this quaint and beautiful food joint, Bong Street Café, in Mumbai. Let me tell you something about the café before I go on to the workshop details. Bong Street is a place which has a loyal clientele because they make awesome food that has most of their customers drooling for more. I’m serious. It is seriously good food! And I will take the liberty to say, seriously good Bengali food!

So, the very sweet owners at Bong Street and me, thought it would be a great idea to recreate some of the much loved Bengali food with a delectable twist. And so, we did. We conducted a workshop where we created a fabulous and delicious (trust the people eating it and praising it!), Prawn Malai Curry sushi rolls. It was truly delightful conducting the workshop and getting the reactions of the participants.

It was pretty much a one on one session but it was so, so,simple to make a fusion sushi without training for a lot of years. But well let’s just say you can make it at home and then preen about it. It’s worth it!Trust me! Here goes, and sweetheart this is actually as easy as easy can be.  

Ingredients

Serves 4

Onion – 2 nos (finely chopped)

Coconut milk – 2 cups

Garam masala – 2tsp

Chilli powder –2tsp

Cumin seeds – 2 tsp

Cumin powder – 1 tsp

Garlic – 3 cloves (finely chopped)

Cooked rice (sticky) – 2 cups

Shrimp – 150gms (deveined)

Turmeric – 1 tsp

Nori sheets – 4nos

Vinegar – 1 cup

Salt and Pepper – to taste

Sugar – 1 cup

Green chillies – 6nos (slit)

Cucumber – 1 no (without the seeds and cut into thin shards)

Tomato – 5nos (finely chopped)

Raisins – 1/4th cup

Pitted dates – 1/4th cup

Mustard oil – 4tbsp

Hing – a pinch

Ginger + garlic paste – 1tbsp

Desiccated coconut – 3 tbsp

Method

Tomato Chutney

The tomato chutney adds another layer of flavour dimension to the humble malai curry roll. You need to make sure this is made in advance and cooled down, before you blitz it and serve it.

  • In a pan, add 1 tbsp of mustard oil. Once the oil is hot, add the cumin seeds and hing and let it splutter.
  • Next add half the onions and all of the garlic and cook until the onions are light brown.
  • Now add the tomatoes, raisins, dates, 1tsp garam masala, 1tsp haldi, 1tsp chilli powder and a dash of water.
  • Cook the masalas through, until oil separates.Now add salt to taste and 2tbsp sugar. Add 1 cup of water and let it cook on a low flame (covered and stirring from time to time), till the tomatoes are completely mushy.
  • Once done and the chutney is nice and cooked,keep it aside and let it cool. Once cooled, blitz it to a perfectly fine paste and set aside.

The pickles

This is the most easy peasy part of the entire recipe.

  •  In a thick bottomed pan, add the vinegar, ½ cup sugar and salt and bring it up to a boil. Once the mixture has boiled, let it rest and cool. Done.
  • Next, add the sliced cucumbers and chillies to the mix and let it pickle for at least 3 hours. The longer the better.

The coconut crunch

  • Again, child’s play. Just add the coconut to a hot pan and let it roast until golden brown. And again, done!

The prawns

  • Again, simple. Marinate the prawns overnightwith salt and pepper (to taste), 1tsp of chilli powder and 1tsp of haldi.
  • Next day, add 1tbsp of mustard oil to a pan, let it heat up, and then add the prawns.
  • Flash fry the prawns for about 5 minutes. And that is done.

The Curry of the Malai Curry

  • Take a pan (as always), add the rest of the mustard oil. Let it heat up and add the remaining chopped onions. Let them get transparent and add the ginger + garlic paste and a dash of water. Cook it out.
  • Now add the cumin powder, garam masala, haldi and chilli powder and another dash of water and cook it well till the masalas are all cooked and you can see the oil peeping up on the edges.
  • Now turn the flame down, and add the coconut milk and the salt and 1tsp of sugar. Let it come to a boil on a low flame, once you see it bubbling up, turn off the gas. Let it cool.

The assembly

 Now that all the individual elements are done, it’s time to put up the real show! So, here goes…

  • Lay your nori sheet down on a clean and sanitised plain surface. And keep a bowl of water handy.
  • Now, add 4tbsp of the malai curry to the cooked rice, and mix well.
  • Wet your hands and take enough rice to make an even bed on the nori, with 1cm left on all four sides. Spread the rice evenly.
  • Now add the cooked prawns in one straight line on the rice (leaving a 1cm headline), and then add the pickled chillies and cucumber again, in a straight line.
  • Brush the top part of the nori sheet with water,so it sticks, and roll.
  • Brush the bottom of the nori sheet, also, so it sticks and once you get a nice roll, cut up the edges and then into portions of about 1 inch. Serve with the tomato chutney, toasted coconut and the malai curry. Trust me, they will all love it!

So, there you go, that seems fairly elaborate, but it is very, very, very easy. But please make sure nori sheets aren’t exposed to any moisture. Apart from that, just head to Bong Street Café for more good Bengali food.



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